Tomato Panzanella Salad

Quick, While the tomatoes are beautiful this Tomato Panzanella Salad is the perfect dinner! In a small bowl, whick together 1/4 cup red wine vinegar with 2 Tbsp. sugar, a pinch of oregano, salt and pepper. Continue to whisk in 1/4 cup extra virgin olive oil. Adjust to taste. Chill

Cut your favorite baguette into cubes and toast on a sheet pan in a preheated 350° oven for 12 minutes until crispy.

In a large bowl, combine 2 pounds of heirloom tomatoes, cut in wedges, with 1/4 of a slivered red onion, 1 can of drained and rinsed chickpeas, 1 can of drained quartered artichoke hearts and chicken shredded from a rotisserie chicken. You could toss in a few capers if you’d like. Add bread and toss all with the dress. Garnish with fresh chives or freshly torn basil. Enjoy!